Printable | Taste of Home

Strawberry Meringue Pie

3 egg whites
1/3 cup finely crushed saltines (about 10 crackers), divided
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
1 package (4 ounces) German sweet chocolate
2 tablespoons butter
4 cups halved fresh strawberries
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Let egg whites stand at room temperature for 30 minutes. Sprinkle 2 tablespoons
cracker crumbs into a greased 9-in. pie plate; set aside. In a large mixing bowl,
beat egg whites, vanilla, cream of tartar and salt on medium speed until soft
peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff
glossy peaks form and sugar is dissolved. Fold in pecans and remaining cracker
crumbs. Spread evenly onto the bottom and up the sides of prepared pan. Bake
at 300° for 45 minutes. Turn oven off and do not open door; let cool in the

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Strawberry Meringue Pie cont.

oven overnight. In a small heavy saucepan or microwave, melt chocolate and
butter; stir until smooth. Drizzle over crust. Let stand for 15 minutes or until
set. Top with strawberries. In a chilled small mixing bowl, beat cream until it
begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spoon
over berries. Refrigerate leftovers.

Yield: 8 servings.